Rava Ladoo | Rava Laddu | Happy Diwali Wishes !!

     

Cook-Ezee Wishes all the Fellow Indians around the globe a Very Happy Diwali !! Hope everyone is having a great time celebrating Diwali with Family and friends :-)
Here I'm with a very simple, yet delicious sweet for you to cook up for any occasion. So what are you guys waiting for, make them for your loved ones and Enjoy !!

Ingredients:- 
Yields ~ 20 to 22 Ladoos

1. Coarse Rava / sooji / semolina - 1 ½ Cup
2. Raisins, cashew nuts or chopped almonds - A handful
3. Grated coconut - ½ Cup ((optional)
4. Milk - ¼ Cup 
5. Sugar - ¾ Cup 
6. Cardamom powder  - 1 tsp(grind 4 cardamom pode with 1 tbsp sugar)
7. Ghee - 1 tbsp

How to Make Rava Ladoo:-

• Dry roast the Rava until golden color(just like roasting for rava upma). Move to a plate and keep aside
• Heat ghee in a pan and add the cashew nuts(or raisins or almonds) and roast till golden brown. Keep aside
• Add the coconut to the same ghee and roast for two minutes or till raw smell goes off.  
• Add the roased rava and stir, stir for two-three minutes. 
• Add sugar and stir well till sugar is well combined with the Rava. Add cardamom powder and stir again for another one minute. Turn off the flame.
• Pour the milk slowly stiring continuously as you do so. Continue to mix until the ladoo mixture comes together. Add roasted cashews and stir to mix
• When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside.
• Soft, smooth and melt in mouth Rava Ladoo is Ready to Serve !! 

Kerala Egg Masala ~ Restaurant Style

Wondering where had I been lost? I myself is not sure ;-).  Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling.  Time passed so fast, but the memories remain freshJ.

 

It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way.  Every single program turned out great, with lots of appreciation from everyone around.

So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J

 

Ingredients:-

1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)

2. Finely sliced onions - 3(~3 Cups)

3. Finely Sliced Tomato -2(~1 ½ Cups

4. Green chilies -4 split into halves

5. Fresh Ginger finely chopped ~ 1 tbsp.

6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)

7. Turmeric powder- ¾ tsp

8. Chili powder - 1 tsp

9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)

10. Coriander powder -1 tsp

11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)

14. Oil- 2tbsp

15. Mustard seeds - 2 tsp

16. Chopped Coriander leaves few

17. Curry leaves few

 Preparation Method:-

•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.

•Add in masala powders and stir in med flame for 1 min and mix everything well.

•Add in the boiled eggs and stir gently to mix.

•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. 

•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.